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When it comes to appetizers that impress, few dishes can rival the mouthwatering allure of Spinach & Artichoke Crescent Cup Delights. This delightful recipe combines the classic flavors of spinach and artichokes with a creamy cheese filling, all nestled in a flaky crescent roll cup. Not only are these bites irresistibly delicious, but they also offer a perfect balance of textures—crispy on the outside and creamy on the inside. Whether you're hosting a party, attending a potluck, or simply craving a savory snack, this dish checks all the boxes.

Mini Spinach Artichoke Crescent Cups

Get ready to impress your guests with these delicious Spinach & Artichoke Crescent Cup Delights! These bite-sized appetizers feature a creamy filling of spinach, artichokes, and a blend of cheeses, all baked in flaky crescent roll cups. Perfect for any occasion, from casual gatherings to elegant events, they're versatile and easy to make. With a crispy exterior and savory interior, these crowd-pleasers will have everyone coming back for more. Enjoy whipping up this delightful treat!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and thoroughly drained)

1 cup artichoke hearts, chopped (canned or frozen, well-drained)

1/2 cup cream cheese, softened to room temperature

1/2 cup sour cream

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon olive oil

Optional: Red pepper flakes for added heat

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This step is crucial for achieving that perfect golden color on the crescent cups.

    Prepare the Crescent Dough: On a clean surface, unroll the crescent roll dough and separate it into 8 individual triangles. For added sturdiness, press the seams of the dough together to form a single sheet.

      Form the Cups: Lightly grease a muffin tin with cooking spray or a thin layer of olive oil. Carefully place each triangle of dough into a muffin cup, making sure to press the dough into the bottom and up the sides to create a cup shape.

        Blend the Filling: In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella cheese, grated Parmesan cheese, chopped artichoke hearts, chopped spinach, minced garlic, onion powder, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated and smooth.

          Fill the Cups: Use a spoon to evenly distribute the filling mixture into each prepared crescent dough cup, filling them about three-quarters full. If you enjoy some heat, sprinkle a pinch of red pepper flakes over the top of the filling before baking.

            Bake: Carefully place the muffin tin in the preheated oven and bake for 15-18 minutes. Keep an eye on them; they should turn golden brown and the filling should start to bubble.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the mini cups cool for a few minutes. Gently lift each cup from the tin and place them on a serving platter. Enjoy them warm as a delightful appetizer or a savory snack!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 servings